Grilled Stout Steak Sandwich with Charred Poblanos and Blue Cheese Sour Cream
Grilled Stout Steak Sandwich with Charred Poblanos and Blue Cheese Sour Cream. My new favorite sandwich!
Of all the things I love about this weird job I invented for myself, I have a favorite. A hands-down-favorite aspect of it all: the people. It sounds trite, saccharine, melodramatic, but it’s true. The people you meet in beer are the best kind of people: kind, open, creative, generous. These are people you want to root for.
Over pints a few weeks ago a group of Seattle Beer People and I decided it was about time we did a beer and food event. In part because we love beer, and we love food. But really because we want an excuse to hang out with more Seattle Beer People. We want to pour pints, eat some food (made by me!) and hang out all afternoon.
Join us, we want you there. So much that we made the ticket price for a pint and four small bites stupid crazy low. Check it out: Beer & Food Tasting Event at Stoup Brewing
- 12oz stout
- 2 tablespoons (28g) soy sauce
- 1 tablespoon (14g) Worcestershire sauce
- 2 large cloves garlic, grated with a microplane
- 2 lbs flank steak
- 4 poblano chilies
- 1 large sweet onion (Vidalia, Maui, or Walla Walla), cut into ¼ inch rings
- 3-4 tablespoons olive oil
- Kosher salt
- 1 cup (120g) sour cream
- 1/3 cup (35g) crumbled blue cheese
- 1 cup shredded cheddar cheese
- 6 hoagie rolls, split
- ¼ cup green onions, chopped
- Stir together the stout, soy sauce, Worcestershire, and garlic in a large glass bowl or baking dish. Add the steak and allow to marinate at room temperature for 45 minutes or in the refrigerator for 3 to 6 hours.
- Heat the grill to high.
- Brush the peppers and onions with olive oil. Grill until the onions are soft and have prominent grill marks, and the skin on the peppers is charred and starting to peel away from the pepper.
- Add the peppers to a brown paper bag, rolling to seal in the steam. Set aside while you grill the steak.
- Remove the steak from marinade, pat dry, sprinkle liberally with salt.
- Grill on both sides until medium rare, about 4 minutes per side. Remove from grill, allow to rest.
- Remove the peppers from the bag, peel off the charred skin, cut the soft pepper into strips.
- Thinly slice the steak.
- Stir together the sour cream and the blue cheese.
- Fill the rolls with steak, onions, peppers and cheddar cheese. Return to the grill, close the lid and cook just until the cheese melts (if the bun starts to burn, move the sandwiches to the upper rack of the grill).
- Remove from grill, top with sour cream and green onions. Serve immediately.